Rice pudding

Danish rice pudding is made of rice and whole milk. It is eaten hot with sugar, cinnamon and a knob of cold butter and typically served with a very sweet beer.

Rice pudding can be eaten all year round, and I know in many contries they do but for some reason this pudding is eaten mainly in December in Denmark.

Danes associate rice pudding with Christmas, and Danish folklore describes how the Christmas gnomes are kept happy with a bowl of pudding. We even have a childrens song about it.

Many Danes eat rice pudding the evening before Christmas Day. It marks the start of Christmas and any leftovers are used to make the national Danish Christmas Dessert risalamande.

Younger children often drink a red berry juice with rice pudding but grown ups and older children drink nisseøl (gnomes beer) – a very, very sweet beer mainly to be found in shops around Christmas time. The alcohol content is only 1,7% and therefore many children are allowed a small glass of beer the night before Christmas Eve.

Ingredients

Nutrition Info

Instructions

Bring the water to a boil in thick based pan. Add the rice and cook for 5 minutes.

Pour the milk into the pan, bring to the boil and lower the temperature. Simmer for 40-50 minutes with the lid on. Stir regularly to prevent the milk from burning. It is really important to control the temperature. If too high, the pudding will burn in minutes. Too low, it takes forever to make the pudding. If you got plenty of time, like 4 hours, remove the pan from the heat after the second boil. Wrap the pan (with lid on) in a couple of towels and place the pan in your bed. Wrap it in a duvet or several blankets. The heat from the duvet will cook the rice very slowly, and you will never risk burned milk or rice. The only disadvantage is that it takes a lot of time.

Cook the rice pudding till it is no longer runny but a smooth porridge.

Mix ground cinnomon with sugar to taste. Serve the pudding in bowls with a good sprinkle of cinnamon sugar and a knob of cold butter.

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